Food For Thought BAKEWELL TART

Press, Volume CIV, Issue 30688, 2 March 1965, Page 2

Food For Thought BAKEWELL TART

(By

Alan Trewiatm

The art of puddingmaking is going out as there are now so many easily prepared packet mixes. But there is nothing like a home-made sweet and Bakewell Tart, which is seldom made these days, is a delightful one to try. You will need: 6oz flaky pastry Some raspberry or strawberry jam A few drops almond essence 4 eggs separated I 4oz sugar £ The grated rind of one lemon . B The juice of 2 lemons 1 2-3 oz butter

Method: Roil out the pastry and line a pie dish with it Wet the inside and put a band of pastry round it Neaten and scallop the edges of the pastry. Beat the butter and sugar to a cream, add the yolks one at a time, beating each in well. Stir in the grated lemon rind and juice, add the almond essence. Whisk up the whites of the eggs to a stiff peak and fold them in the mixture. Spread some jam about half an inch thick on to pastry and pour |in the mixture. Bake at 400 | degrees for about 30 minutes ior until firm when pressed. ! Serve very hot.